Pork Meatballs with Apple and Onion

Pork Meatballs with Apple and Onion are tender meatballs made with ground pork, grated apple, onion, and seasonings. The meatballs are browned in a skillet and finished in the oven, along with a sweet and savory pan sauce that will knock your socks off.

I'm super proud of this flavorful ground pork meatball recipe, and I am beyond thrilled to be sharing it with you today.

Table of Contents Found Here

• The ingredient list:
• Kitchen tools and equipment needed:
• How many meatballs does this recipe make?
• What size are these meatballs?
• Can the allspice be left out of this recipe?
• Why grated apple and onion and not chopped?
• What other variety of apple can be used in this recipe?
• Can another type of onion be used besides red onion?
• Can these pork meatballs with apple and onion be frozen after cooking?
• Should the apples be peeled before grating?
• The step-by-step photo instructions for making pork meatballs with apple and onion:
• Serving ideas for Pork Meatballs:
• Additional meatball recipes you'll also enjoy:
• Printable Recipe Card
• Please comment if you've made this recipe.

The ingredient list:

• ground pork (ground beef, turkey, or chicken may be substituted)
• Gala apple
• red onion
• bread crumbs
• ground allspice
• salt and pepper
• olive oil
• butter
• all-purpose flour
• Dijon mustard
• chicken or beef stock or broth
• fresh parsley for garnish

Kitchen tools and equipment needed:

• large mixing bowl
• oven-safe large skillet (I used cast iron)
• box grater
• measuring cups and spoons
• cutting board
• medium scoop (for sizing meatballs)
• tongs
• baking sheet or plate
• slotted spatula
• instant-read thermometer
• kitchen timer
• oven mitts or gloves

How many meatballs does this recipe make?

As written, this recipe will make approximately 22-24 medium-size meatballs.

Should you need to decrease or increase the number of pork meatballs you'd like to make, please use the handy ingredient measurement adjuster found in the recipe card (1x, 2x, 3x).

What size are these meatballs?

I used a medium scoop to make these pork meatballs, which is roughly 1½ tablespoons. Each meatball is approximately the size of a golf ball.

If you'd like to make your meatballs larger, please feel free to do so. Just know that the cooking time for larger meatballs will be longer than what's stated in the recipe card.

Can the allspice be left out of this recipe?

You could, of course, but I don't recommend it.

The ground allspice lends warmth and a lightly spicy depth of flavor to these meatballs that offsets the sweetness of the apple and onion beautifully.

It's such a tiny amount of allspice (½ teaspoon) that I promise won't be overpowering. It's just the right amount to make these meatballs amazingly flavorful.

Why grated apple and onion and not chopped?

I like to grate the apple and onion for this recipe for the extra flavor and tenderness the grating provides to the completed dish.

You'll notice with the onion in particular that there is quite a bit of "juice" that comes out of the grated onion. Do not discard that "juice." Make sure to add it into the ground meat mixture. Grating is an essential step to ensuring the most lightly textured and flavorful pork meatballs you'll ever have.

What other variety of apple can be used in this recipe?

I suggest a sweet, firm apple.

I used Gala, but you can also use Pink Lady, Fuji, or Honey Crisp.

Can another type of onion be used besides red onion?

Yes, feel free to use whatever type of onion you have on hand.

Just remember that the grating of the onion is the most critical step in using this ingredient in this recipe, and don't forget to add the onion "juice" to the ground meat mixture as well.

Can these pork meatballs with apple and onion be frozen after cooking?

Sure thing!

Once cooked, cool the meatballs completely and store them (along with the pan sauce) in an air-tight freezer container and freeze for up to 3 months.

Should the apples be peeled before grating?

That's pretty much a personal preference. I did not peel the apples first (as seen in the prep photos below) because I wanted that extra fiber and nutrition.

If you feel like peeling the apple first, by all means, do so.

Since the peels are virtually undetectable in the finished dish, why not save a step and leave the peels in place?

The step-by-step photo instructions for making pork meatballs with apple and onion:

• Add the ground pork to a large bowl.
• Core and quarter one apple and grate on the coarse holes on a box grater (approximately 1 cup). Add the grated apples to the bowl with the pork.
• Grate the red onion (to make approximately ½ cup), and add the grated onion, along with the onion "juice" to the bowl with the pork and apples.
• Add breadcrumbs, salt, pepper, and allspice to the ground meat mixture. Mix until just combined, but do not overmix.

• Use a medium-size scoop to portion out and roll the pork, apple, and onion mixture into golf ball size meatballs (approximately 1½ tablespoon per meatball).
• Preheat a large skillet and, working in batches, brown the meatballs over medium/high heat, on all sides. Remove the first batch to a plate and do the same with the second batch of meatballs.
• Remove all the browned meatballs from the skillet, reduce the heat to medium/low, and use a slotted spatula to loosen up all the browned bits from the bottom of the skillet.
• Add the butter to the skillet along with a second grated apple (peels included), and cook, occasionally stirring for 45-50 seconds.
• Add all-purpose flour to the apples and stir well to coat. Cook the apples and flour for 1-2 minutes to remove the raw flour flavor and then add chicken or beef broth to the skillet. Stir well and simmer lightly. The sauce will thicken as it simmers.
• Add the Dijon mustard to the sauce along with a touch of salt and pepper.

• Once the sauce thickens, add all the browned meatballs back into the skillet, including any juices collected on the plate with the browned meatballs.
• Place the oven-proof skillet into a preheated 350-degree oven and cook for 30 minutes or until the meatballs reach an internal temperature of 160-degrees on an instant-read thermometer.
• Remove, and sprinkle the meatballs with fresh chopped parsley before serving.

Serving ideas for Pork Meatballs:

You'll notice quinoa and rice in the photos. That was a delicious combo.

I'd also suggest egg noodles, rice (white or brown), mashed potatoes, polenta, pasta, or how about barley, or even a baked potato?

Of course, you can spoon the hot meatballs onto a hoagie roll and have a hot and hearty meatballs sandwich. I'd never say no to that!

Or, another option is all by themselves on a plate.

Plain. Simple. Delicious!

Additional meatball recipes you'll also enjoy:

*German Meatballs with Caraway Mushroom Cream Sauce (shown below and featured in the video)

My love of German flavors and ingredients was the original inspiration for this dish of hearty German meatballs with caraway mushroom cream sauce. It’s a delicious comfort-food recipe, with a German twist.

*Greek Meatball Appetizers with Lamb and Feta (not shown)

If you love big, bold, Greek flavors, then these Greek Meatball Appetizers with Tzatziki Dipping Sauce are a must-make for your next party or gathering!

*Turkey Meatballs with Orange and Cashews (shown below)

If you’ve made turkey meatballs in the past and they’ve been dry and flavorless, then I urge you to make this recipe for turkey meatballs with orange and cashews. They’re light, tender, and incredibly flavorful!

*Lower-Fat Dill Swedish Meatballs (not shown)

Fat-free evaporated milk is the key to making these Lower Fat Dilled Swedish Meatballs. They’re so good, and so packed with flavor that you’ll never miss the heavy cream.

*Pork Meatballs with Apple and Onion (shown below) THIS IS THE PLACE!!

Printable Recipe Card

I sincerely hope you've enjoyed today's recipe for tender sweet and savory pork meatballs as much as I've enjoyed bringing it to you!